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Chipotle's "Back to the Start": While perusing the "Best of 2011" lists it doesn't take long to encounter Chipotle Mexican Grill's "Back to the Start" video. It's an animated vignette of a farmer who goes industrial then returns to pastoral and then sells to Chipotle. It's part of an innovative marketing campaign to raise awareness of factory farming and highlight how Chipotle's ethical ingredient sourcing differs from the fast-food norm while contributing to "a better world."
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Sorghum speaks with a sweet drawl: A traditional Southern sweetener is getting new life thanks to the burgeoning Southern table trend and great interest in traditional local foodstuffs. The hard-to-find syrup, made from boiling down the green juice from sorghum stalks, can be used at home or in restaurants to add its unique character—complex, vegetal, smoky, bright—to waffles, pork belly, cocktails and snacks. New York Times, 12/28
Whole-grain pasta key part of local wheat movement: California-grown wheat, often heritage varieties, is the basis of a number of Bay Area-made whole-grain pastas that can still say "local." Farmers, pasta makers and restaurateurs have teamed up to create several lines of pasta that are sold in markets or served in some of the area's finest Italian restaurants, such as Oliveto in Oakland. Oliveto's chef was compelled to add wheat to his list of local products and created Community Grains, produced by Pasta Sonoma. Two Italians are about to launch Baia Pasta in Oakland and are even planting their own durum wheat near Mount Shasta. San Francisco Chronicle, 1/3
Beauty by the bite: Back in 2008, we looked at emerging global health trends and identified Beauty Foods as an emerging trend. The growth has been slow over the years but recently there has been an uptick in interest in consuming foods to enhance looks. Some products are based on antioxidant-rich fruits, collagen, lutein, reservatrol or green tea, among other healthful ingredients. An example is Beauty Booster, a new product sold on QVC that is an elixir of goji berries and other antioxidants to be drizzled into soda or on yogurt. The concentrate eliminates consuming the many calories found in juices and other superfoods. New York Times, 12/14
Next-gen takeout: Restaurants and chefs are competing with supermarkets and other prepared food outlets for the lucrative takeout market that especially appeals to younger diners. Some creative ideas are food stores attached to restaurants, such as Wisma, part of Inovasi in suburban Chicago, that offers grab-and-go main courses like lamb stew and organic red Inca quinoa. Another is McEwan Foods in Toronto, an actual store serving popular dishes from the owner's restaurants. Johnny Rockets diner in San Francisco offers free bike delivery, as does Chicago's Wow Bao. Restaurant Hospitality, December
Soy substitute edges its way into European meals: Lupin is not a new food; instead, it dates back thousands of years in the Andes and Mediterranean; today it's mostly used for animal fodder. But using it for people food is new. The "Vegetable Butcher" shop in The Hague, owned by a lutin farmer, aims to promote the plant as an attractive alternative to soy beans. After a year, lutin is now found in 45 restaurants and retail outlets across the country. It is gluten-free, has a low glycemic index, has 28% of dietary fiber and is a prebiotic while also low in fat and oil. New York Times, 11/16
Philly Cream Cheese's spreading appeal: Philly Cream Cheese has found new life as a cooking ingredient, first being reintroduced to the market with savory flavorings to be added to recipes, and, soon to come, sweetened by chocolate. The tangy chocolate spread is made with white, milk and dark Milka chocolate and has been a hit in Germany and Italy already—so much so, it's making a debut in the U.S. this month. It may seem strange at first, but it's actually really delicious, even spooned right out of the container! Bloomberg Businessweek, 12/8
Niman Ranch introduces heat-and-eat beef entrées: The sustainable meat leader Niman Ranch has branched out into ready-to-eat entrées with the introduction of five all-natural, fresh offerings. Flavors include Pot Roast in Pomodoro Sauce or in Provençal Sauce, Meatloaf with Asiago Cheese and Chipotle Glaze or with Bacon and Apple BBQ Glaze, and Beef Tips in Provençal Sauce. Natural Products Marketplace, 12/6
'Not' your average snack: A Minnesota businessman has created a sunflower seed based snack called "Nots" to satisfy his craving for nuts after his son contracted a peanut allergy. Using ground sunflower seeds, which on their own lack the heft of a decent nut snack, mixed with sugar, he created a snackable, crunchy treat free of the Big Eight allergens. I hope to see these at a Fancy Food Show in the near future! Fergus Falls Journal, 12/5
Looking back, moving forward: A new breed of chefs is reinvigorating regional American cuisine. They are applying their modernist culinary training to familial heritage and culinary culture found in their hometowns and opening up casual restaurants to celebrate the ingredients and dishes that once made up this regional fare. Examples are Jonathan Justus of Justus Drugstore near Kansas City, Mo. who has a farm to grow long lost local plants; Linton Hopkins of Restaurant Eugene and Holeman & Finch Public House in Atlanta who is using liquid nitrogen in his preparations to cook hominy. Other chefs use sous-vide cooking for meat that is topped with foraged ingredients, showing that old and new can co-exist. Flavor & the Menu, Issue 5, 2011
Churros get a bakery of their own: Back in 2006, we reported on a churros shop in the Bay Area that seemed like the beginning of a hot trend in specialty treats. It never really took off, but more recently a few new places are taping into the Spanish cuisine trend to offer the sweet fried dough treats. One is Xoco in Chicago, a Rick Bayless property serving Mexican street food including torta sandwiches; a cook fries churros in the window. A newer shop is La Churreria in New York owned by a Spanish restaurateur with a larger spot next door. Churros are served with a warm chocolate dipping sauce or are filled with chocolate; paper cones hold to-go orders. New York Times, 12/26
Seasons 52 to debut winter menu: Seasons 52, Darden's casual dining chain where all meals are under certain calorie levels and follow the seasons, is launching a Grilled Venison Chop on Venison and Mushroom Ragout with truffle mashed potatoes and a Farmer's Market Vegetable Plate with roasted Bosc pears, butternut squash, grilled tofu and almond tabbouleh as part of its winter menu. In a more questionable move, the Florida-based property also rolled out Organic Tomato Stack Salad with arugula, blue cheese, chopped bacon and a balsamic glaze. The chain knows tomatoes are not in season but are serving them anyway because diners like them. That is unfortunate; as the restaurant stands for the seasons, it has the perfect positioning to inform diners of the proper seasons for certain produce. Nation's Restaurant News, 12/13
Driving digestifs: Popular in Europe but not well known here are alcoholic digestifs, herbal after-dinner drinks that can help digest a big meal. Many come from Italy, including Barolo Chinato, which is a wine. Another Italian category is amari, the bitter herbal liqueurs that can also be served before a meal or mixed into a cocktail. We covered these in our Extreme & Edgy Flavors Culinary Trend Mapping Report. Restaurants like Portland's Norstrano promote these beverages to educate consumers and boost revenue. Restaurant Management, 12/20
Thanks to increased selection, tasty preparations, good nutrition and overall wholesomeness, vegetables are taking over a bigger portion of the dinner plate. Farmers are growing new, colorful varieties; creative chefs are whipping up flavorful vegetable dishes in restaurants and prepared food counters; and inviting magazine recipes are exploiting seasonal bounty. The end result has pushed vegetables and the side dishes they grace to the culinary forefront.
The culinary trends profiled in this report reveal that vegetable innovation is coming from the sea, the fryer and even juice presses. Along with new styles of grain-based side dishes, vegetables are also being transformed into new snacks, like kale chips, and adding novel flavor to desserts. Find inspiration for new product and menu development from today's overflowing vegetable bin.
Profiles:
Stage 1: Ghee; Rice Bran Oil; Lard & Schmaltz
Stage 2: Duck Fat; Coconut Oil
Stage 3: Nut & Seed Oils
Stage 5: Margarine & Spreads
Chefs’ Council® Interview: Sacha Weiss
